Zhuhou Beef Stewed with Chinese Kale
Zhuhou sauce is a classic sauce among Cantonese condiments. It is delicious in color and moderate in sweetness. It can be cooked with various ingredients, especially meat, among which it is a perfect match with beef and game. Because plonghou sauce can remove fishy smell and enhance aroma, increase umami taste and enhance appetite, it is an indispensable seasoning in Cantonese cuisine. When I usually stir-fry beef and braise sirloin, I often use this cold-monsoon sauce. It tastes quite good. Let's take a look at stir-fry beef today.
Recipe Recommendations
- beef 300 grams
- Chinese kale 250 grams
- Longhou sauce appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- peanut oil appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Zhuhou Beef Stewed with Chinese Kale
1
Wash beef and kale.
2
Slice the beef.
3
Cut the kale into about 10 cm sections.
4
Stir the beef evenly with soy sauce and cornflour, then add appropriate amount of water to allow the meat to absorb, and finally add the edible oil, stir well, and marinate for half an hour.
5
Add water to the pan to boil, add appropriate amount of salt and cooking oil, and blanch the kale into the pan until done.
6
Serve blanched kale on a plate.
7
Add cooking oil to another pan. When the oil temperature is 50% hot, put the marinated beef into the pan and grease.
8
Start the pot immediately as soon as the color of the beef changes.
9
Leave the base oil in the pan, saute the garlic until fragrant, add the cumulus sauce and saute until fragrant, add the beef and stir well.
10
Pour up the stir-fried beef and spread it on the kale.Zhuhou Beef Stewed with Chinese Kale Make Tips
1. When marinating beef, pay attention to the order of seasonings. First add soy sauce and water, add cornflour and stir well, and finally add peanut oil and mix well. 2. The key to the tenderness and smoothness of the fried beef is to add water when marinating. The amount added is to see that the beef becomes full. 3. When adding water, add it little by little and let it slowly absorb. 4. The beef lubricant oil temperature is 50% hot. Once the color changes, it will be picked up immediately.